Salmon and Avocado Caesar Salad

4.89 from 9 votes

Salmon and Avocado Caesar Salad

Crispy pan fried Salmon fillets meet Caesar salad for a twist on the traditional! Easy to make with creamy avocado slices, crunchy croutons, the tang of shaved parmesan cheese, a perfect runny poached egg on top and a lightened up Caesar dressing!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch, Main, Salad, Seafood

Cuisine: Italian

Keyword: Caesar Salad, Salmon, Salmon and Avocado Caesar Salad

Servings: Serves

Author: Karina

Ingredients

Salad:

1/2 cup cubed ciabatta or sourdough
5 oz x 2 fresh salmon fillets skin off
1 teaspoon garlic powder
1 pinch salt
1/2 medium lemon juiced
1/4 cup diced bacon
2 large eggs poached or boiled
2 heads cos lettuce washed and dried
1 medium avocado sliced
½ cup shaved parmesan cheese

Dressing:

2 tablespoons whole egg mayo full fat or reduced fat
3 tablespoons Greek yogurt or sour cream full fat or reduced fat
1 tablespoon olive oil
1 clove garlic crushed
1 fillet anchovy finely chopped
1 tablespoon lemon juice a lemon
1 tablespoon freshly grated parmesan cheese
1 pinch salt and pepper for seasoning

US - Metric

Instructions

Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy.
Rub the salmon fillets with garlic powder and salt. Heat a
/
with a drizzle of olive oil and fry salmon until golden on both sides and cooked to your liking. Remove the salmon; squeeze the lemon juice over each fillet and set aside onto a warm plate. Add the bacon to the same pan and fry until golden and crispy.
While the bacon is frying, boil or poach your eggs to your liking (and don't forget to check your bread in the oven)! If poaching, bring a small pot of water and 2 teaspoons of white vinegar to a gentle boil over medium heat. Create a fast whirlpool in the centre of the water with a spoon, and while that water is swirling, crack your egg (one at a time) into the middle. Once the whites begin to set, spoon some water over the yolk until it begins to change in colour with a cloudy white top, and remove the egg immediately with a slotted spoon.
To make the Caesar Dressing:
Combine mayo, yogurt, oil, garlic, anchovies, lemon juice and parmesan in a small bowl, magic bullet blender, small blender or a small food processor. Mix together well, or blend if using a blender, until well combined; add salt and pepper to your tastes, and mix/blend again until smooth. Taste test.
Assemble Salad:
Combine lettuce with the salmon and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine; place the eggs on top and serve!

Notes

Nutrition calculated for 2 serves, but this salad is VERY filling and could easily be split into 4 serves.

Nutrition